Ingredients

Preparation

Put a large (17-by 14-inch) heavy baking sheet on lowest rack of oven, then preheat oven to 500°F.

Mince and mash garlic to a paste with a pinch of salt, then stir together with oil.

Roll out dough into a 16-by 13-inch rectangle on a lightly floured surface with a floured rolling pin, stretching corners with your hands. (Dough will become easier to roll out as it warms.) Transfer to a large baking sheet lined with parchment paper. Lightly prick dough all over with a fork. Stir garlic mixture and brush evenly over dough. Slide dough (on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes. (Prick any large bubbles with a fork and flatten.) Meanwhile, thinly slice mozzarella and pat dry.

Meanwhile, thinly slice mozzarella and pat dry.

Remove crust from oven and arrange mozzarella on it in 1 layer. Sprinkle rosemary on top. Bake until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. Season with pepper.

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Recent Review

Not a thrill. Better to make a
bianca with a quasi lasagna filling;
drained ricotta, shredded
mozzarelle, a fair amount of chopped
parsely, salt and pepper to taste,
and, as an option, a dash of
nutmeg. And, if your using a pizza
stone, don't pre-bake the crust. Put
it in all at once. My vegetarian and
tomato allergic friends have loved
this approach, the latter with some
finely chopped prosciutto put into
the cheese mix.